Hibiscus Infused Tea Cookies
Make delicate hibiscus tea cookies with hibiscus-infused butter and optional hibiscus sugar. Tips for infusion, dough fixes, and storage.
To make hibiscus sugar, grind the dried hibiscus leaves in a coffee bean grinder. Strain through a sifter, and add sugar according to the desired taste.
Submitted by: Paul from Morton Grove, IL
- Infuse butter with a few dried hibiscus flowers on low heat for 10 to 15 minutes, then strain before using.
- Mix dry ingredients into the creamed hibiscus butter, chill the dough 30 minutes, and bake at 375 F until edges turn golden.
- If dough is crumbly, add an extra egg or 1 to 2 tablespoons milk; store cookies in an airtight container for best freshness.
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Preparation Instructions:
To infuse butter add 1 cup of butter to a pan on the stove.
Heat butter to a medium heat and then add 3-5 dried hibiscus flowers.
Turn heat to low and let sit for 10-15 min.
In a bowl cream together butter and sugar until light and fluffy.
Add the vanilla, and egg and beat until incorporated.In a medium bowl whisk together salt, flour, and crushed hibiscus.
Add dry ingredients to butter mixture until ingredients are well formed and a stiff dough is formed.
Refrigerate dough for 30 min until dough is firm and does not crumble.
If the dough is still not firm add 1 additional egg and/or 2 tablespoons of milk.
Preheat oven to 375 degrees.Place parchment paper on cookie sheets.
Roll dough into 1/4' balls and press down on cookie sheet.
Bake until golden around edges.Allow cooling on wire racks.
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Frequently Asked Questions
How do I make hibiscus sugar?
Grind dried hibiscus in a clean coffee grinder until fine. Sift to remove larger bits, then mix with sugar to taste. Use more hibiscus for stronger flavor.
How do I infuse butter with hibiscus without burning it?
Melt butter over medium, add 3 to 5 dried hibiscus flowers, then lower the heat to low and let sit 10 to 15 minutes. Keep the butter warm but not boiling and strain out the flowers before baking.
What if my dough is too crumbly?
Chill helps, but if the dough still crumbles add one extra egg and/or 1 to 2 tablespoons milk until it holds together. Mix gently so you do not overwork the dough.
How long and at what temperature should I bake these cookies?
Preheat your oven to 375 F and bake cookies until the edges turn golden. Depending on size and thickness this usually takes about 8 to 12 minutes.
Can I make these cookies vegan?
Yes. Replace butter with a vegan butter or solid coconut oil and swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg replacer. Chill the dough if it feels too soft.
Can I make these gluten free?
Use a 1-to-1 gluten-free all purpose flour blend that includes xanthan gum or another binder. You may need a little extra moisture and a slightly longer chilling time for the dough to firm up.
How much hibiscus should I use for a noticeable flavor?
The recipe calls for 1 tablespoon crushed hibiscus in the dough and 3 to 5 flowers to infuse 1 cup butter. For a stronger floral tartness increase the crushed hibiscus in the dough or add optional hibiscus sugar to the tops.
How should I store the cookies and how long do they keep?
Store cooled cookies in an airtight container at room temperature for 3 to 4 days. Refrigerate up to 1 week or freeze for up to 3 months. Thaw at room temperature before serving.
How do I make hibiscus sugar?
Grind dried hibiscus in a clean coffee grinder until fine. Sift to remove larger bits, then mix with sugar to taste. Use more hibiscus for stronger flavor.
How do I infuse butter with hibiscus without burning it?
Melt butter over medium, add 3 to 5 dried hibiscus flowers, then lower the heat to low and let sit 10 to 15 minutes. Keep the butter warm but not boiling and strain out the flowers before baking.
What if my dough is too crumbly?
Chill helps, but if the dough still crumbles add one extra egg and/or 1 to 2 tablespoons milk until it holds together. Mix gently so you do not overwork the dough.
How long and at what temperature should I bake these cookies?
Preheat your oven to 375 F and bake cookies until the edges turn golden. Depending on size and thickness this usually takes about 8 to 12 minutes.
Can I make these cookies vegan?
Yes. Replace butter with a vegan butter or solid coconut oil and swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg replacer. Chill the dough if it feels too soft.
Can I make these gluten free?
Use a 1-to-1 gluten-free all purpose flour blend that includes xanthan gum or another binder. You may need a little extra moisture and a slightly longer chilling time for the dough to firm up.
How much hibiscus should I use for a noticeable flavor?
The recipe calls for 1 tablespoon crushed hibiscus in the dough and 3 to 5 flowers to infuse 1 cup butter. For a stronger floral tartness increase the crushed hibiscus in the dough or add optional hibiscus sugar to the tops.
How should I store the cookies and how long do they keep?
Store cooled cookies in an airtight container at room temperature for 3 to 4 days. Refrigerate up to 1 week or freeze for up to 3 months. Thaw at room temperature before serving.
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